After a day of cleaning refrigerators (yes, two), a toilet and sweeping, vacuuming and mopping all available floors, I could use a nice pot of chili.
You understand, my Beloved and I were winterizing the camper (and yes, there’s one dorm fridge in the “basement” and one in the camper proper), and all the glamour of a year’s worth of camping goes out the window when you’re on your hands and knees trying to poke the vacuum cleaner attachment into the back of the closet. And driving around searching for a place to legally dump the shitter (because we’re not Cousin Eddie).
We also stripped the bed and removed the mattress because, Twister Sister fans, we’re not gonna take the old one anymore!
But that’s behind us now, the camper tucked snugly into its storage barn on the edge of town. It’s October, and it’s that time of year.
And now it’s time to think about supper. And because it’s that time of year, some spicy chili is just the stuff to soothe the savage RV cleaning beasts.
Where do I turn? But to my sister’s recipe which I love for its black-eyed peas. Instead of hamburger, I dug up some leftover steak in the freezer, and for spices, I mined the pantry for two kinds of chili powder, molasses and soy sauce (it’s umami, baby!). Sister shared this recipe on my blog a half dozen years ago now (oh, my gosh, how time flies). And it’s a post worth sharing again…
Beautiful chili is in the eye of the beholder
A good chili recipe is as personal as a particular brand and style of underwear. One size does not fit all.
I recently saw a recipe for “the world’s best” chili. It called for cubed tri-tip steak, brown sugar, cumin and paprika — among other basic ingredients — and that was a good start, but it had no chili powder and no beans! How can that be considered “the world’s best”?
Click here to read more. (You can find my sister’s recipe tucked in the comments.)